SKIRT STEAK WITH PEPPERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a pot and cover with cold water by about 1 inch; add salt. Bring to a simmer and cook until fork-tender, about 8 minutes, then drain.
- Meanwhile, cut the steak crosswise into 8 pieces and season with salt and pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add the steak (in batches, if necessary) and cook until medium rare, 1 to 5 minutes per side, depending on the thickness. Transfer to a plate and tent loosely with aluminum foil.
- Reduce the heat under the skillet to medium and add the bell peppers, onion, garlic, a splash of water and 1/4 teaspoon salt; cook, stirring often, until the vegetables are slightly soft, about 5 minutes. Add the tomato paste and cook, stirring, 1 minute. Increase the heat to medium high, add 3/4 cup water and simmer until the vegetables are tender, about 4 more minutes. Stir in the potatoes, parsley and lemon juice. Divide the steak among plates and serve with the vegetables and lemon wedges.
SKIRT STEAK WITH ARUGULA SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
- Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.
- Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.
Nutrition Facts : Calories 559, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 700 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 43 grams
CHIMICHURRI SKIRT STEAK WITH GRILLED SHISHITO PEPPERS
The beauty of this chimichurri recipe is that it both marinates the meat and is a sauce for serving. The bright, bold and herby flavors pair well with low-cost but high-flavor skirt steak, and also lighten up the spicy shishito peppers.
Provided by James Briscione
Categories main-dish
Time 2h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Add the vinegar, scallions, garlic, cilantro, 1/3 cup of the olive oil, 1 teaspoon salt and a generous amount of pepper to a blender. Blend until smooth. Reserve 1/3 cup. Marinate the skirt steak in a large resealable plastic bag with the remaining chimichurri for 2 hours or up to overnight.
- Preheat a grill pan over medium-high heat and brush the grates with oil.
- Remove the steak from the marinade, wipe off most of the excess marinade and sprinkle both sides with salt. Grill the steak, flipping once, until an instant-read thermometer registers 125 degrees F, 4 to 5 minutes per side (you may need to pull the thinner pieces of steak off first as they will cook quicker). Let rest for 5 minutes before slicing. Wipe the grill clean and reduce the heat to medium.
- Meanwhile, toss the shishito peppers with the remaining 1 tablespoon oil, Aleppo pepper and 1/2 teaspoon salt. Grill, flipping occasionally, until the peppers are blistered in spots and have softened, about 6 minutes. Transfer to a bowl and toss with the lime juice.
- Divide the peppers and steak among 4 plates and spoon the reserved chimichurri sauce over the top of the steak.
GRILLED SKIRT STEAK WITH RED PEPPERS & ONIONS
This fun dish is a welcome part of our family cookouts. It makes a quick and delicious steak and vegetable combo that's ideal for lunch or dinner. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first nine ingredients until blended; gradually whisk in oil. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate overnight. Cover and refrigerate remaining marinade., In a large bowl, toss remaining vegetables with 1/4 cup of the reserved marinade. Grill red onions and peppers, covered, over medium heat, 4-6 minutes on each side or until tender. Grill green onions 1-2 minutes on each side or until tender., Drain beef, discarding marinade in bag. Grill, covered, over medium heat 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°); baste with remaining marinade during the last 4 minutes of cooking. Let steak stand 5 minutes., Chop vegetables into bite-size pieces; transfer to a large bowl. Cut steak diagonally across the grain into thin slices; add to vegetables and toss to combine.
Nutrition Facts : Calories 461 calories, Fat 32g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 311mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.
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SEARED SKIRT STEAK WITH SALSA – LEITE'S CULINARIA
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- In a medium bowl, mix the cilantro, onion, tomato, serrano pepper, garlic, lime juice, unrefined sea salt, black pepper, MCT or olive oil, and vinegar.
- Place the meat on a plate and sprinkle with the coarse salt on both sides. Resist the temptation to rub the salt in—you’ll end up making the steak too salty. Let sit for 30 minutes, so it soaks up some of the salt and comes to room temperature.
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5/5 (1)Category Main CourseCuisine AmericanTotal Time 25 mins
- Brown the steak. Preheat an oven-safe large skillet over medium heat and add the tallow/oil. Season the steak all over with salt and pepper. When the pan is hot, cook 1 side of the steak 4 to 6 minutes, depending on thickness, until browned. Using tongs, flip and immediately surround the steaks with the shishito peppers and zucchini and transfer the pan to the oven. Roast for 6 to 9 minutes, or until cooked through to your desired doneness. Carefully remove the hot pan and transfer the steaks to a cutting board to rest. Stir the vegetables and return the skillet to cook the vegetables 3 minutes or until blistered. Plate the vegetables.
- Make the topping and serve your dish. To the skillet, add the garlic and chopped olives. Cook over low heat, stirring occasionally for 1 minute. Add the vinegar, prunes, and water. Season with a pinch of salt and pepper and cook for 2 minutes, until the liquid is slightly reduced. Find the lines of the muscle on the rested steak; thinly slice crosswise against the grain. Serve the finished vegetables topped with the sliced steak and a spoonful of the olive-prune topping. Enjoy!
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